germanpumpernickelvegetarianopen-facedquickno-cookbreadlight-lunch

Pumpernickelbrotchen mit Frischkase, Gurke und Dill

Name: Pumpernickelbrotchen mit Frischkase, Gurke und Dill
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: German
Ingredients: 4 slices (about 160 g) pumpernickel bread, sliced; 120 g cream cheese; 100 g cucumber; 60 g radishes; 6 g fresh dill; 10 ml lemon juice; 1 g fine salt; 0.5 g black pepper; 2 g extra fresh dill; 1 g lemon zest

These pumpernickel toasts are cool, creamy, and crisp, with the deep earthy flavor of dark rye bread balanced by tangy cream cheese and fresh lemon. Cucumber, radish, and dill make them bright and refreshing, while keeping the dish simple and beginner-friendly.

10 min

2 servings

297 kcal

German

Ingredients

Brot und Belag

4 slices (about 160 g)pumpernickel bread, sliced
120 gcream cheese
100 gcucumber
60 gradishes
6 gfresh dill
10 mllemon juice
1 gfine salt
0.5 gblack pepper

Zum Fertigstellen

2 gextra fresh dill
1 glemon zest

Instructions

1
Wash and dry the cucumber, radishes, and dill. Thinly slice the cucumber and radishes; finely chop the dill. If you like, lightly pat the cucumber slices dry so the toast stays neat and not watery.
2
In a small bowl, mix the cream cheese with the chopped dill, lemon juice, salt, and black pepper until smooth and spreadable. If it seems very firm, stir vigorously for 20-30 seconds to loosen it.
3
Lay out the pumpernickel slices and spread the dill cream cheese evenly over each slice, taking it right to the edges for full flavor in every bite.
4
Top the slices with overlapping cucumber and radish slices. Finish with the extra dill and a little lemon zest. Serve immediately while the bread is fresh and the topping is cool.

Nutrition per serving

297 kcal

Calories

10g

Protein

26g

Carbs

16g

Fat

Fiber

Notes

•For the best texture, assemble just before serving; pumpernickel can soften if topped too far in advance.
•If you want a slightly sharper flavor, add a little more lemon juice or a pinch more black pepper to the cream cheese.
•These open-faced toasts work well for breakfast, a light lunch, or part of a cold snack platter.

Background

Open-faced rye and pumpernickel breads are a long-standing part of German bread culture, often served with fresh dairy, herbs, and crisp vegetables. This style of simple topped bread reflects the everyday German tradition of Abendbrot or light bread-based meals built from good-quality staple ingredients.

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